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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Two in one. Ingredients:
175 g butter |
3/4 cup sugar |
3 eggs |
1 1/4 cups flour |
2 teaspoons baking powder |
2 tablespoons cocoa |
2 teaspoons vanilla |
25 g butter |
50 g baking chocolate |
3/4 cup icing sugar, sifted |
2 tablespoons hot water |
100 g white chocolate (optional) |
Directions:
1. Cream butter and sugar together until light and fluffy.
2. Add eggs, beating in one at a time.
3. Sift over flour and baking powder and fold into butter mixture.
4. Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
5. Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
6. Swirl the mixtures together with wooden skewer.
7. Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
8. Cool cake a little. Turn out onto a cake rack and ice when cold.
9. Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
10. Add water and mix to combine. Spread over cake when cool.
11. If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.
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